Rita Serano

korean pajeon pancakes and kimchi

I have been experimenting lately with fermentation, not only sourdough bread but also veggies. Fermentation has been used already a long time and it is a perfect way to preserve your produce, give flavour to it and most of all through the process of fermenting you will add healthy bacteria to your diet! So a lot of positive points why should be fermenting and so much fun to do. All you need is vegetables, salt, spices, a clean vessle and a bit of patience. I am sharing with you in this blogpost this Korean kimchi and vegan pajeon style Korean pancakes!

ingredients Kimchi

  • 1 napa cabbage, thinly sliced
  • 40 grams of sea salt
  • 200 grams of radishes,sliced
  • 200 grams of carrots, sliced or grated
  • 4 spring onions cut up
  • 6 cloves of garlic, chopped
  • 1 teaspoon of grated ginger, peel if you aren’t using organic
  • 1-5 teaspoons of chili flakes
  • 1 teaspoon coconut sugar
  • 4 tablespoons of tamari or soy

Massage the cabbage with all the salt for 8-10 minutes leave for about 2 hours and rinse thoroughly afterwards. Mix the cabbage with all the other ingredients and put this in a very clean glass container, press down the kimchi until the water comes up. Fill aplastic bag with pepper and salt and close the bag. Put this on top of the kimchi this will make sure that the mixture will stay underneath the water. Cover the container with a cheesecloth or other fabric with an elastic band. Leave to ferment on the countertop at room temperature. Taste after 3 days, if you like it you can store it in the fridge to stop the fermentation process. Like it more sour? Leave it for a day or two and store in the fridge.

ingredients panjeon pancakes

  • 1 cup of garbanzo/ chickpea flour
  • 1,5 cup of cold water
  • bunch of spring onions, the green part only sliced
  • 1/2 cup of zucchini, cut up into matchsticks
  • 1/2 cup of carrots, cut up into matchsticks
  • 1/2 teaspoon of salt
  • (Coconut) oil to fry

In a bowl combine 1 cup of the chickpea flour and 1 cup of the cold water. Whisk to get an even smooth consistency. Whisk in another 1/4 cup until smooth and when it is necessary the remaining water. It should be a thick pancake consistency! Add salt and vegetables. Let the batter rest for 5-10 minutes. Heat a non-stick skillet over medium heat. When it is hot add some coconut oil. Ladle in 3-4 tablespoons of the batter to make the pancake and flatten a bit. Fry 4-5 minutes on each side until golden brown. Repeat this until all the batter is used.

ingredients dipping sauce

  • 1 tablespoon of rice vinegar
  • 2 tablespoon of tamari/shoyu/coconut aminos
  • 1 clove of garlic, finely chopped
  • 1 teaspoon of toasted sesame oil
  • Pinch of chili flakes (optional)
  • 1/2 teaspoon of maple syrup or agave

Mix all ingredients to make the sauce.

Serve the pancakes with kimchi and the dipping sauce, Enjoy!!

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